Buffalo Chickpea Wraps

Strain and rinse the canned chickpeas. Then, add them to a bowl with the avocado oil and use a fork or potato masher to mash. I prefer my mashed chickpeas with some chunks, but you can also mash them until they are completely smooth.
Prep the veggies by dicing the red onion and celery. You will also want to slice the tomatoes and avocado at this time if using them.
Add the diced red onion and diced celery to the bowl of mashed chickpeas and pour the buffalo sauce on top. Mix everything together until coated.
To assemble the wraps add a few pieces of romaine lettuce to the bottom center of each wrap. Top with a few scoops of buffalo chickpea salad, 2 slices of tomatoes, 2-3 slices of avocado, and a sprinkle of fresh dill.
Turn each wrap so one of the empty sides without filling is facing you. Then fold the wrap edge towards the center of the filling. Next, tuck the edges in and fold the wrap towards the unwrapped side until all the fillings are tucked in.
If desired, add the wrap to a non-stick pan and cook over medium heat for a few minutes to toast. Remove the wrap from the heat, slice it in half, and enjoy!